Poblano Rellenos with Chicken

A healthier version of Chile Rellenos and it is absolutely delicious. Depending on how spicy you can handle, adjust the amount of jalapeno you use. Use 1/4 of the jalapeno if you do not like spicy, use 1/2 of the jalapeno if you can handle medium spicy and the whole jalapeno if you can handle a lot of spice. I also omitted the cilantro in my recipe but it is typically used. These can be ate with tortillas.

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Ingredients:

  • 5 poblano peppers
  • 1 medium jalapeno pepper

Sauce:

  • 4 medium vine tomatoes, quartered
  • 1/2 onion, chopped
  • 1 garlic glove
  • 2 T. chopped fresh cilantro
  • 1 tsp. ground cumin
  • 3/4 tsp. salt

Filling:

  • 1/2 cp. diced onion
  • 1 garlic clove, minced
  • 1/4 cp. finely chopped fresh cilantro
  • 8 ounces cooked, shredded chicken breast
  • 1 cp. canned small white beans, drained and slightly mashed
  • 3/4 cp. less sodium chicken broth
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • freshly ground black pepper
  • 1 1/4 cps. shredded Mozzarella cheese
  • 2 T. fresh cilantro leaves, for garnish

Directions:

  1. Holding the peppers with tongs, roast them and the jalapeno over an open flame, such as a grill, broiler, or gas stove-top, turning often, until the skin is completely blistered and blackened. Transfer them to a paper bag or a bowl with plastic wrap to let them steam for 10-15 minutes. You can scrape off the charred skins with a table knife if you want. Remove the stem from the jalapeno.
  2. To make the sauce, in a blender, combine the roasted jalapeno pepper including the seeds, tomatoes, onion, garlic, cilantro, and 1/4 cp. water. Blend until smooth.
  3. In a large deep skillet, add the pureed mixture with the cumin, and salt. Simmer, uncovered, stirring occasionally, until slightly thickened and the color turns deep red, 20-25 minutes.
  4. Preheat the oven the 350 degrees.
  5. For the filling: In another large skillet, add the onion, garlic, and cilantro and cook until soft about 2 minutes. Add the chicken, beans, broth, cumin, garlic powder, salt, and pepper to taste, and cook until the liquid has been reduced, about 5 minutes.
  6. Pour the sauce into the bottom of a 9X9 baking dish.
  7. Carefully slice the peppers down length-wise and cut out the stem and seeds. Stuff about 2/3 of the filling into each poblano pepper.
  8. Place the peppers seam side up on top of the sauce. Sprinkle the top of each pepper with cheese.
  9. Cover the dish tightly with aluminum foil and bake until hot and bubbly, 20-30 minutes.
  10. Serve hot and garnish with cilantro.
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